Balding on Top with Goatee and Sideburns Hairstyle

I make ice cream.  In the summer, I make ice cream all the time, we practically live on ice cream.  Here in the valley when it gets hot, we try to cool off from the inside out.  What better way to do it than by shoveling ice cream down our throats.  It's perfect because when it's that hot, food loses its appeal, but cold, fruity, creamy goodness never does.  I usually make what I call "blender ice cream," which does not require stovetop cooking (something you want to avoid like The Plague if you don't have air conditioning.)  Blender ice cream is super fast, and I make it with all sorts of fruit, and use any combination of cream, milk, yogurt, buttermilk etc, whatever is in the fridge.  It's always a hit, and people expect to find ice cream when they come by. 

I somehow stop making ice cream in the winter with not so much fresh fruit for inspiration, but people have come to expect ice cream from me, regardless of the season.  The other day, serving an apple crisp, it seemed sacrilegious to NOT to have vanilla ice cream to go along with it.  So I made up a simple, no cook vanilla ice cream recipe that turned out great.  Here it is for you:

If you don't have an ice cream maker, go out and get one now.  You cannot live without one, no one should.  The one I have is a Donvier hand crank.  It's small and easy to store.  You turn the handle once every 5 minutes, it takes 30 minutes to make, the bowl lives in the freezer.

Simple Vanilla Ice Cream

3 Punk Rock egg yolks (don't forget to rinse your eggs before cracking)
1/2 cup sugar
1 Teaspoon Vanilla paste or vanilla extract
1 cup heavy cream
2 cup whole milk

Place the egg yolks and sugar in the bowl of an electric mixer and use the whip attachment to beat to the ribbon stage (about five minutes on medium speed). You’ll know you’ve hit the ribbon stage when the mixture is pale yellow in color and it falls back into the bowl in a ribbon pattern. With the mixer running on slow speed add the milk, cream and vanilla extract. When everything is combined, freeze according to your gelato or ice cream maker’s directions.

You can double this recipe.  You can change the ratio of cream to milk for a creamier or icier texture.